Tag: Rosemary

Recipe Almond, rosemary and apricot tart – Italian Cuisine

Recipe Almond, rosemary and apricot tart

  • 120 g 00 flour
  • 110 g oatmeal
  • 100 g butter
  • 85 g icing sugar
  • 30 g almond flour
  • 1 egg
  • salt
  • oil
  • 120 g soft dried apricots
  • 50 g mango pulp
  • 20 g lemon juice
  • 90 g milk
  • 70 g fresh cream
  • 70 g almond paste
  • 10 g rosemary needles
  • 3 g food gelatine sheets
  • almond flour
  • icing sugar

Mix the three flours, the icing sugar and a pinch of salt. Add the butter, cold and cut into regular cubes, and mix. Finally incorporate the egg, previously beaten, obtaining a soft mixture.
Roll out immediately on a sheet of baking paper (40 × 30 cm) "attached" to the work surface with a drop of oil. Spread it first with your hands, then cover it with another sheet of parchment paper and spread it until it covers the entire surface (remove the excess paste and reposition it where it is missing). In this way you will obtain a uniform layer of 2 mm. Place it in a tray and let it rest in the fridge for 30 minutes.
cut out in the pastry 1 disk (ø 24 cm) and place it on a plate covered with parchment paper, inside a ring of the same diameter. Obtained from the remaining pastry 2.5 cm high strips to line the inner edge of the ring. Put everything back in the fridge for 30 minutes.
bake then the tart at 160 ° C for about 20 minutes. Remove from the oven and let cool; then remove the ring.

whisk mango with lemon juice and heat it.
Cut chunks of apricots, add them to the mango and leave to rest for at least 30 minutes (better yet for 12 hours in the refrigerator). Finally blend everything, obtaining a smooth mixture.
Roll out in the pastry shell a layer of compote and put in the freezer for about 1 hour.

Soak gelatin in cold water.
Bring boil 70 g of milk and pour it over the rosemary. Leave to infuse for 20 minutes, then filter and top up the milk with other fresh, bringing it back to its initial weight (evaporation and infusion make it lose 20-30%); dissolve the jelly, squeezed.
whisk almond paste with 1⁄3 of the milk. After 1-2 minutes add the remaining milk, half at a time, then the fresh cream. Blend again and cool the mixture in a cold water bath.
Incorporat whipped cream and pour the mousse into the tart, over the compote, filling it. Let it cool in the refrigerator for 1 hour.
serve sprinkle the tart with almond flour and icing sugar.

Risotto with honey and rosemary – Italian Cuisine

»Risotto with honey and rosemary

First chop the shallot and let it dry in a saucepan with half the butter.
Add the rice and toast it, then add the marsala.

Once the wine has evaporated, start cooking by adding the hot stock a ladle at a time, stirring often.
A few minutes before it is ready, add rosemary, goat cheese and honey.

When cooked, stir in the rest of the butter and a little Parmesan, then serve the honey and rosemary risotto garnished with fresh rosemary.

Risotto with rennet apples, crispy pancetta and rosemary – Italian Cuisine

risotto with rennet apple ingredients

The usual risotto? No thanks! With a bit of imagination we can find new and tasty combinations. Like the apple and the pancetta, an unusual and very tasty couple.

The broth slowly simmering, the grains of rice sizzling in the pot. Of course, for the risotto it takes patience, it is a dish that you start to enjoy just listening to the sounds of cooking and the scents that slowly spread in the kitchen.

And the beauty is that every seasoning is the right one, from vegetables to cheese, from meat to fruit! Passwords: fantasy and experimentation. And here is the perfect pair of apples and bacon in risotto. She, the rennet apple Melinda, is the sweet and soft part, with that consistency that blends perfectly with the soft waves of risotto. And with that bit of acidity that takes pancetta, crunchy and very tasty, by the hand.

Not forgetting that the Melinda rennet apple is a real superfood: rich in polyphenols, while we taste it in risotto, in a salad or in a cake, it helps us fight against cell aging.

How to prepare risotto with rennet apples, crispy pancetta and rosemary

risotto with rennet apple ingredients


300 g of carnaroli rice

2 small Melinda apples or 1 large Melinda apple

100 g of sweet pancetta

half a glass of white wine

a shallot

40 g of butter

some rosemary needle

vegetable broth q.b.

Salt and Pepper To Taste.


Put half of the butter in a risotto dish, let it melt gently and sauté the finely chopped shallot.

Wash a rennet apple Melinda, peel it, deprive it of the core and cut it into cubes.

Once the shallot is wilted, pour the diced apple together with half of the diced bacon and a few needles of rosemary in the risotto dish: let it flavor until the pancetta becomes crispy.

Put half of the cooked apples and pancetta aside and pour the rice into the risotto dish: let it cook for a few minutes and add the white wine.

Let it evaporate and start adding the vegetable stock.

Continue cooking, stirring and gradually adding the broth.

Meanwhile cook the remaining bacon in the microwave to make it crunchy for a couple of minutes, turning it every 30 seconds (alternatively, cook it in a non-stick pan with no added fat).

Cut the second Melinda rennet apple into slices after washing it thoroughly and removing the core.

Cook the slices in the pan with the remaining butter, a few needles of rosemary, salt and pepper for a couple of minutes per side.

Once the rice is cooked, add the apples and pancetta, kept aside at the beginning of cooking, and serve with the apple slices alternating with the crispy bacon.

Perfume with fresh ground pepper and serve immediately.

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